Crispy and creamy, garlicky and delicious, this little potato recipe for Smashed Fingerling Potatoes with chives will quickly become one of your favorite side dishes.
This easy potato recipe pairs perfectly with grilled chicken, veal scallopini, or baked chicken thighs.
Who can resist biting into crispy roasted potatoes with a buttery creamy interior?
Whether they are made in the air fryer or oven-roasted, they are great for Sunday brunch or a busy weeknight dinner.
You’ll actually want to make extra so that you can make this potato frittata.
In this recipe, these crispy smashed potatoes are first boiled and cooled. Then, they are coated with olive oil, smashed and roasted with garlic and thyme until they become crispy golden. These potato spuds garnished simply with chives, taste great on their own without the need for any fat-laden sauces making them a healthy side dish.
I’m so excited to share this roasted potato recipe with you. Let’s begin!
How to make the best-smashed fingerling potatoes
The whole process starts with some miniature creamer potatoes and preheating the oven to 450°F/230°C.
Rinse and scrub about 1½ pounds (680 grams) of fingerling potatoes under running water.
Place the potatoes in a large pot of cold salted water. Make sure all the potatoes are well submerged by at least 2 inches of water.
Bring to a boil, then reduce to a simmer and cook for 15-20 minutes or until a sharp knife can easily pierce through them.
Drain and place the potatoes back in the hot pot (off the stove) for a few minutes in order for them to dry out.
Add 3-4 cloves of smashed garlic along with 2 tablespoons of olive oil and gently swirl them around until the potatoes are well coated. Allow to cool down, in the pot, for about 10 minutes.
Drizzle 1 tablespoon of olive oil over a large rimmed sheet pan.
Transfer potatoes, garlic and oil from the pot to the sheet pan. Space them out evenly.
Use a potato masher, a fork, or even a thick-bottomed glass to lightly “smash” each potato to about ½ inch thick.
In order to get perfectly smashed potatoes, apply equal pressure to the parboiled fingerlings. Use a potato masher, a fork, or even a thick-bottomed glass to lightly “smash” each potato to about ½ inch thick. This will keep them from separating.
Add a few springs of thyme to each smashed potato and season with salt and pepper to taste. Drizzle the remainder 2 tablespoons of olive oil over the top.
Bake in a preheated oven set at 450°F/230°C for about 20-25 minutes, turning them over at the halfway mark. When turning them over, carefully remove the crushed garlic.
Once they are golden brown, remove them from the oven, sprinkle generously with garlic chives, and serve immediately.
Tips
- For best results, use potatoes that are no bigger than 1½ -2 inches in diameter.
- It is important to begin the boiling process with cold water so that the potatoes cook evenly inside and out.
- Space the potatoes out evenly on the pan to ensure proper roasting.
- When smashing the boiled potatoes. apply equal pressure to about ½ inch thick to keep them from separating.
- Use a potato masher, a fork, or even a thick-bottomed glass to lightly “smash” each potato to about ½ inch thick.
- Feel free to replace chives with cilantro, parsley, or tarragon.
Easy potato dishes we love
- Italian Potato Salad with Green Beans
- How to Make Hash Browns
- Italian Potato Recipe
- Corn Potato Chowder
- Sausage, Potatoes, Peppers, and Onions
- Italian Potato Croquettes
- Balsamic Roasted Red Potatoes
- Roasted Potatoes and Carrots
Recipe inspiration
I have no doubt that you are familiar with the concept of smashed garlic potatoes. A quick google search provides almost seven million results!
I first tasted these a few decades ago at a Thanksgiving family dinner hosted by my sister-in-law. This recipe from Martha Stewart was her inspiration, which in turn inspired me.
Using quality creamers topped with the best olive oil and fresh herbs achieves the perfect side dish.
As far as other toppings are concerned, I am going to put on my dietitian’s hat and encourage you to enjoy this wonderful unrefined, unprocessed and whole food as is. Although if you really insist, you can try a dollop of yogurt sauce on this wonderful spud.
Once you realize how truly easy they are to make, you will make this fingerling potato recipe over and over again.
Enjoy!
THANKS SO MUCH for following and being part of the She loves biscotti community where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.
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Ciao for now,
Maria
★★★★★ If you have made these crispy smashed potatoes, I would love to hear about it in the comments below and be sure to rate the recipe!
Recipe
Smashed Fingerling Potatoes
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Ingredients
- 1½ pounds small yellow fingerling potatoes 680 grams
- 5 tablespoons extra virgin olive oil separated
- 3-4 garlic cloves smashed
- 8-10 sprigs thyme, fresh
- 2-3 tablespoons chives, fresh chopped
- freshly ground black pepper and salt to taste
Instructions
- Preheat the oven to 450°F/230°C.
- Rinse and scrub the potatoes under running water. Leave the skin on.
- Place the potatoes in a large pot of cold salted water. Make sure all the potatoes are well submerged by at least 2 inches of water.
- Bring to a boil, then reduce to a simmer and cook for 15-20 minutes or until a sharp knife can easily pierce through them. Total time will depend on size.
- Drain and place the potatoes back in the hot pot (off the stove) for a few minutes in order for them to dry out.
- Add 3-4 cloves of smashed garlic along with 2 tablespoons of olive oil and gently swirl them around until the potatoes are well coated.
- Allow to cool down, in the pot, for about 10 minutes.
- Drizzle 1 tablespoon of olive oil over a large rimmed sheet pan.
- Transfer potatoes, garlic and oil from the pot to the sheet pan. Space them out evenly.
- Use a potato masher, a fork or even a thick-bottomed glass to lightly "smash" each potato to about ½ inch thick.
- Add a few springs of thyme to each smashed potato and season with salt and pepper to taste. Drizzle the remainder 2 tablespoons of olive oil over the tops.
- Bake in a preheated oven set at 450°F/230°C for about 20-25 minutes, turning them over at the halfway mark. When turning them over, carefully remove the crushed garlic.
- Once they are golden brown, remove from the oven, sprinkle generously with garlic chives, and serve immediately.
Notes
- For best results, use potatoes that are no bigger than 1½ -2 inches in diameter.
- It is important to begin the boiling process with cold water so that the potatoes cook evenly inside and out.
- Space the potatoes out evenly on the pan to ensure proper roasting.
- When smashing the boiled potatoes. apply equal pressure to about ½ inch thick to keep them from separating.
- Use a potato masher, a fork, or even a thick-bottomed glass to lightly "smash" each potato to about ½ inch thick.
- Feel free to replace chives with cilantro, parsley, or tarragon.
Nutrition
This post was originally published on May 6, 2017, and republished on June 16, 2020, with updated content and photos. Thanks for sharing.
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Larry Latore
This was delicious! Could not stop eating them. Thanks!!
Maria
Fantastic Larry! Thanks so much for sharing.
Michelle Slater
Just made these today. I ate almost half of them before the rest went into the fridge. These will becon repeat, for sure!
Maria
Thanks so much for taking the time to share Michelle ♥
Katerina
Looks amazing!!!!!!!!!!!!!!!!!!!! Definitely going to use this recipe in the near future!
Maria
Thanks so much Katerina! Appreciate you taking the time to comment ♥
Ashley
Turned out great! At the end, they weren’t crispy enough to our liking so I turned the oven to broil and let them hang out for a few mins under that heat. Made them crisp up ans they were amazing!
Maria
Thanks for sharing Ashley!
Barbarito-Levitt Paula
Maria, now this is the ultimate comfort food! Simple quality ingredients make all the difference. Smashed Potatoes are perfect with just about any entree and certainly a special when paired with a green salad.
Maria
I absolutely agree and these little creamers are absolutely divine. Thanks for dropping by Paula ♥
Jovina Coughlin
These do look delicious and your photos are beautiful.
Maria
Thanks Jovina… let’s just say that there weren’t too many left for supper after I finished taking my pictures 😉 Thanks for dropping by ♥